Saturday, July 30, 2016

Creamy Crockpot Chicken and Rice ***

I couldn't even guess how many times I've made this over the past couple of years, but it's always a hit for us.  I don't follow any of the steps, but I stick to the ingredients list.  I just pop everything  except the cheese into the crockpot and cook on low for about 6 hours.  I've even thrown in the chicken frozen, and it still cooks perfectly.  I just add an extra hour or two on to the cook time.  Now, granted, the rice is softer when it's cooked the full time in the crockpot, but we actually prefer it that way for this one.  It soaks up more of the flavors of the dish.  One of my favorite aspects of this one is that it reheats so beautifully.  I like to double the recipe and freeze half.  Then when I'm ready to have the second portion, I just put the entire thing back in the crockpot.  Works well on the stovetop too, though.

(luckymommyto2boys ~ Amy ~ SurvivalGuideByTheWorkingMom and SouthernPlate)

4-5 boneless skinless chicken breasts
1 large Vidalia onion (chopped)
1 (8-ounce) box of Zatarain's Yellow Rice Mix (cooked - see notes)
1 can cream of chicken soup
1 can whole kernel corn (drained)
1 cup of shredded cheddar cheese

Trim all the fat off chicken breasts and add it to the bottom of the greased crockpot.
Add the chopped onion and cream of chicken.
Cook chicken in the crockpot on high for 3-4 hours or low for 6-7 hours.
Check to make sure chicken is fully cooked.
Cook Zatarain's rice according to the directions on the box.
Add cooked rice, cheese, and corn to the crockpot and let it cook for about 5 minutes so the corn heats up and cheese melts.
Stir the ingredients all together and serve.
*luckymommy/Amy's notes: I mixed everything but the cheese into the crockpot and cooked on low for 6 hours.  Right before eating, I shredded the chicken and stirred in the cheese.
AMY'S FREEZER DIRECTIONS:  Double the entire recipe. It fit perfectly in my crock.  When finished cooking, serve half of the entree.  Take the second half and put it in a gallon Ziploc bag.  Lay bag flat in freezer so that it will not take up as much space.  To reheat, place in crockpot on HIGH for 4 hours or LOW for 6 hours.

Previous Posts
UPDATE (10/6/13):  I just posted this a few days ago, and I mentioned that accidentally made WAY too much.  So I took half of it, loaded it in a gallon Ziplock bag, and threw it in the freezer.  After lunch today, I took it back out and put it in the crockpot for 4 hours on HIGH.  Every bit as good as it was the first time around.  I'm changing the recipe to add the freezer directions, because I am absolutely doing that from now on.  It's no extra trouble, and it saves me from having to make dinner an extra night.  Perfect!
ORIGINAL POST (9/30/13): This was actually really good.  I could have sworn the recipe said it served 4 people, so I doubled it, in order to have enough leftovers for lunches.  Oops.  Made LOTS, lol.  That's okay, though. We'll just throw some in the freezer for weekend lunches.  Anyway, we really enjoyed it.  I'd never had the Zatarain's Yellow Rice, and I was pleasantly surprised by it.  The oldest (10) said it tasted like "gold," whatever that means, lol.  It's perfect comfort food for these cooler fall nights.  I stuck to the recipe, but I used frozen chicken breasts and cooked on low for 7 hours.  When I got home from work, I shredded the chicken, threw the corn and cheese in the crockpot, and let those warm while the rice cooked.  All that was left to do was to stir in the rice when it was finished.  Perfect!


Anonymous said...

Hi! I am attempting this recipe and I was wondering how much chicken by weight you used? 1 lb? Thanks!

Amy said...

I would say probably 2 lbs of chicken. I looked it up, and the conversion for a chicken breast looks to be 1 breast = about 6 oz.